Tikka prawn popadoms are a fun and inventive canapé, perfect for any party. These tikka prawn popadoms will elevate any celebration with a sweet and tangy mango sauce and fresh and delicious prawns. The textural difference between the popadums and the sauce will both surprise and delight your guests. If you don’t like coriander, why not try garnishing this delicious tikka prawn popadom dish with some cumin seeds. Popadoms originated in India and can be mainly found being made in Rajasthan, but vary throughout the country, some being made with chickpea flour, lentils, rice, tapioca, or black gram flour whilst others are made out of potato - but one thing always stays the same, they’re always a crunchy and delightful treat with any Indian meal. Prawns have been used in Indian cuisine for decades, if not centuries. It’s a timeless pairing, but we’ve added a creamy, tangy, sweet dip to make sure your snacks stands out.
Ingredients
- 1tbsp tikka curry paste
- 150g raw, peeled prawns
- 2½tbsp mango chutney
- 2½tbsp Greek yoghurt
- 1tbsp sunflower oil
- 16 mini popadoms, to serve
- a handful of coriander leaves, to garnish
WEIGHT CONVERTER
Method
- Mix the tikka curry paste with the prawns. Stir and marinate for at least 10 mins or up to 4 hours.
- Place the mango chutney in a bowl and mix in the Greek yogurt, cover and chill.
- Heat a frying pan until it’s very hot, add the oil and fry the prawns for 2 minutes, or until pink and cooked through. Chill, if preparing ahead.
- To serve, top each mini popadom with 1tsp of the mango chutney and Greek yoghurt mixture and a prawn on top. Garnish with a sprinkling of fresh coriander leaves.
Trusted, informative, and empathetic – GoodToKnow is the ultimate online destination for mums. Established in 2007, our 15-year-strong archive of content includes more than 18,000 articles, 1,500 how-to videos, and 7,000 recipes.
-
Cheese and pickle straws
This cheese and pickle straws takes a simple party staple and ramps it up a level by adding a twist of tangy pickle to the mix.
By Octavia Lillywhite Published
-
Curry paste
Homemade curry paste can be the difference between a good curry and a great one. Learn how to make your own here - it's much easier than you might think.
By Nichola Palmer Last updated
-
Red onion bhajis
These red onion bhajis are a great addition to an Indian feast. They mix red onion with courgette which give them a delicious moist texture and lovely taste.
By Octavia Lillywhite Published
-
Stuffed lamb shoulder with feta and apricot
Our stuffed lamb shoulder with feta and apricot is infused with lots of Middle Eastern flavours and it only takes 30 minutes of prep
By Rose Fooks Published
-
Stuffed spring leg of lamb with herby chutney
This stuffed spring leg of lamb with herby chutney is best made the night before so it can marinate and intensify in flavour.
By Jules Mercer Published
-
Easter coconut and lemon cake
This Easter coconut and lemon cake serves 12 and leftovers will keep in the fridge for up to three days.
By Jules Mercer Published
-
Kate Middleton reveals 'healthy' new snack she's 'going to try' with Prince George, Princess Charlotte and Prince Louis
It sounds delicious
By Charlie Elizabeth Culverhouse Published
-
Here's why popcorn isn't for toddlers - brave mum shares warning over 'harmless-looking' snack that can be a go-to
You might think twice about handing your child the snack after a brave mum shares her ordeal
By Selina Maycock Published
-
Parenting researcher reveals how to talk to your kids about achievements in a healthy, non-toxic way
Celebrating your kids' achievements is always important, but there's other things to worry about too
By Charlie Elizabeth Culverhouse Published